Sift flour and baking powder into a bowl, mix in the sugar and make a well in the center. In a separate bowl, whisk the milk, eggs, butter and lemon zest and pour this into the well, using a whisk, whisk until smooth, fold in the blueberries and set aside.

For the compote, toss the berries in the icing sugar, heat a frying pan and throw them into and sauté for 30 seconds, then add a splash of water and lemon juice, turn the heat down and allow the berries to release their natural juices. Remove from the heat, place in a bowl and allow to cool.

In a non-stick frying pan, heat a little oil, when hot, spoon the mixture, using a tablespoon, into small sized pancakes - do not over fill the pan. When the pancakes will start to bubble on top, turn them over and cook for a further minute.

Serve the pancakes with the berry compote, drizzled with Tiptree honey and with a dollop of Greek yogurt.

Warm caramel spread in a microwave for 20 seconds - this will make the caramel easier to pour. Pour over apples then spread evenly with a palette knife.

Layer crumble mix evenly on top then sprinkle brown sugar. Cover with foil and bake for 20 minutes.

Uncover then bake for a further 10 minutes or until golden brown.

Chicken Breast with Apricot and Almond

Ingredients:

2 Shallots

Olive Oil

Butter

4 chicken breasts without skin

Flour for dusting

Sea salt and ground pepper

1 teaspoon Italian seasoning

4 tablespoons Tiptree Apricot Preserve

Small wineglass of chicken stock

Dash of white wine

Handful of toasted almonds for garnish

Set oven 160 degrees

Heat oil and butter in pan. Add sliced shallots and cook for 2-3 minutes, turn several times – drain, put in casserole dish.

Dust the chicken lightly with flour. Heat oil and butter in pan. Lightly brown chickens on both sides – add to shallots. Sprinkle seasoning on chicken, add salt and pepper. Mix apricot jam with warm stock and pour over chicken, scatter almonds on the dish. Cover dish and cook for 50 minutes to 1 hour at 160 degrees.

Optional - toast flaked almonds in a dry pan and scatter onto chicken just before serving. Serve with simple potatoes and green beans or perhaps couscous.

Seville Orange Ice Cream

Ingredients:

500ml Full Cream Milk

1 Vanilla Pod

6 Egg Yolks

150g Sugar

150g Tiptree Orange Marmalade

500ml Whipped Cream

Put the vanilla pod and milk in a pan, bring to almost boil and then leave to cool for 20 minutes.

Beat the egg yolks and sugar, stir in the cooled milk and strain into the pan. Cook gently, stirring until custard coats the back of a mixing spoon. Stir in the marmalade.

Pour into a chilled flat container and leave to cool then freeze for up to two hours until mushy.

Spoon into a chilled mixing basin and mash. Whip the cream and fold into the mixture, then re-freeze until mushy. Mash and refreeze until set.

Strawberry Balsamic Vinaigrette

2 teaspoons of Tiptree Strawberry Preserve

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

Salt and pepper to taste

Mix all ingredients together and store in refrigerator or pour over salad.

Easy Lemon Meringue Pie

For the crust:

1 frozen pie crust

For the filling:

1 jar of Tiptree Lemon Curd

For the meringue:

1 tablespoon cornstarch

1/3 cup cold-water

1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)

1/2 cup plus 2 tablespoons white granulated sugar

5 large egg whites (room temperature)

1/2 teaspoon vanilla extract

Preheat oven to 375°F. Line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.

Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.

Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside.

(If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake.)

Preheat oven to 325°F.

Prepare cornstarch mixture to help fortify the meringue: In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.

Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)

Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.

Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.

Fill pie shell with filling, top with meringue: Heat the lemon filling again, until it is steamy. Scoop it into the pre-baked pie shell, spreading it evenly.

Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.

Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.

Fill in the center with more meringue mixture.

Use the back of a spoon to create peaks all over the meringue.

Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.

Taylors of Harrogate Recipes

Earl Grey Tea Cookies

makes 2 dozen

1 cup all purpose flour

1/4 cup sugar

1/4 cup confectioners' sugar

1 tablespoon Taylors of Harrogate Earl Grey tea leaves*

1/4 teaspoon salt

1/2 teaspoon vanilla

1 teaspoon water

1/2 cup unsalted butter

Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.

Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.

When chilled, slice the log into 1/3-inch-thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Chamomile Honey and Whiskey Cocktail

6 Taylors of Harrogate Chamomile tea bags

32 fluid ounces (4 cups) hot water

4 tablespoons honey

3 fluid ounces whiskey or bourbon

2 orange slices

3 lemon slices

Fresh chamomile flowers (optional)

Make hot water, pour hot water over tea bags, add honey, add bourbon, let steep. Then shake in a shaker and pour over ice cubes

7. Garnish with lavender

Fever-Tree Recipes

Ultimate Vodka Tonic

Ingredients:

• Ice

• 2 ounces vodka of your choice

• Fever-Tree Premium Indian Tonic Water 6.8 ounce bottle

• Lemon

Fill a high ball glass with plenty of cubed ice. Pour in the vodka. Top with a chilled bottle of Fever-Tree Tonic Water and garnish with a sprig of lemon thyme or a curl of lemon peel.

Ultimate Gin & Tonic

Ingredients:

• Ice

• 2 ounces gin

• Fever-Tree Premium Indian Tonic Water 6.8 ounce bottle

• Lime

In an ice-filled highball glass, add the gin and top with Fever-Tree Tonic Water. Garnish with lime.

Pink Gin & Tonic

Ingredients:

• Ice

• 2 ounces gin

• Fever-Tree Premium Indian Tonic Water 6.8 ounce bottle

• Angostura Bitters

• Lime

Fill a balloon or high ball glass with plenty of cubed ice, and pour in your favorite gin. Top with a chilled bottle of Fever-Tree Tonic Water and add in a couple of drops of Angostura bitters. Garnish with fresh lime.

Scarlet Fever

Ingredients:

• Ice

• 2 ounces gin

• Campari

• Fever-Tree Premium Indian Tonic Water 6.8 ounce bottle

• Lemon

In an ice-filled highball glass, add gin and top with Fever-Tree Tonic Water. Add a splash of Campari. And, garnish with lemon.

Moscow Mule

Ingredients:

• Ice

• 2 ounces vodka

• Lime juice

• Fever-Tree Premium Ginger Beer, 6.8 ounce bottle

• Mint

In an ice-filled highball glass, combine vodka with a squeeze of lime juice. Top with Fever-Tree Ginger Beer. Garnish with a sprig of fresh mint.

Dark & Stormy

Ingredients:

• Ice

• 2 ounces rum

• Fever-Tree Premium Ginger Beer, 6.8 ounce bottle

• Lime

Fill a highball glass with ice. Pour in rum and a dash of lime juice. Top with Fever-Tree Ginger Beer. And, garnish with a lime wedge.

Gin Ginger

Ingredients:

• Ice

• 2 ounces gin

• Fever-Tree Premium Ginger Ale, 6.8 ounce bottle

• Lemon

In an ice-filled highball glass, add gin and top with Fever-Tree Ginger Ale. Then, garnish with a curl of lemon rind.

Vodka Lemon

Ingredients:

• Ice

• 2 ounces vodka

• Fever-Tree Sparkling Lemon, 6.8 ounce bottle

• Lemon

In an ice-filled highball glass, pour vodka and top with Fever-Tree Sparkling Lemon. Garnish with a curl of lemon rind.

Yellow Fever

Ingredients:

• Ice

• 2 ounces vodka

• Fever-Tree Bitter Lemon, 6.8 ounce bottle

• Orange juice

• Lemon

Fill a tall glass with ice, and add vodka. Pour in contents of Fever-Tree Bitter Lemon. And, add a splash of orange juice. Garnish with a curl of lemon rind.

Celluloid Breeze

Ingredients:

• Ice

• 1½ ounces Grey Goose Cherry Noir Vodka

• ¼ ounce Bénédictine Liqueur

• Lime juice

• 2 ounces peach purée

• 1½ ounces Fever-Tree Mediterranean Tonic

• 5 drops of Bitter Truth Creole Bitters

• Lime wheel

Combine the vodka, Bénédictine, lime juice, peach purée and ice in a martini shaker. Shake until well chilled. Fill a Collins glass with crushed ice. Strain the cocktail over ice. Float the tonic on top, gently stir and then top with the Creole bitters and garnish with a lime wheel.

2. Mix the dry ingredients in a bowl then add in the wet ingredients. Mix well to combine.

3. Heat 1/2 tsp of coconut oil in a frying pan over a medium heat. Wait for the oil to heat up, then spoon 2 tbsp of the mixture for each pancake. Cook for about 1-2 minute, then flip over and cook for another 1 minute.

4. Top with more banana, chocolate chips or melted chocolate.

Squash and Coconut Soup with Toasted Hemp Seeds

Serves 4

1 white onion, finely chopped

1 tbsp of coconut oil

1 tbsp of grated ginger

½ red chili, finely chopped

2 crushed garlic cloves

1 medium squash, peeled and chopped

1 can of coconut milk

500ml of fresh chicken or vegetable stock

2 tbsp of Linwoods hemp seeds

2 tbsp of pumpkin seeds

Yoghurt to serve - optional

Heat the oil in a large lidded pot, allow it to melt then add the onion and a big pinch of salt, sautee for 7 minutes until golden. Add the garlic, ginger and chilli, stir for 30 seconds then add the squash and another pinch of salt, stir well then pour over the coconut milk and stock. Bring to the boil then reduce to a simmer, allow this to simmer for 40 minutes with the lid on.

While this is cooking toast the pumpkin and hemp seeds in a dry pan for a few minutes until golden, then leave to the side to cool.

Once the squash is cooked though, puree the soup until smooth. Pour into bowls and top with a swirl of yoghurt, if using, and scatter over the toasted seeds.